📝 About This Recipe
This classic French-inspired pâté is the epitome of rustic elegance, offering a velvety texture that melts effortlessly on the tongue. By gently sautéing farm-fresh chicken livers with aromatics and deglazing with fine Cognac, we create a profile that is deeply savory yet subtly sweet. It is a sophisticated starter that transforms humble ingredients into a luxurious spread perfect for any celebration.
🥗 Ingredients
The Liver Base
- 1 pound Chicken livers (cleaned, trimmed of connective tissue, and patted dry)
- 1.5 cups Unsalted butter (high-quality European style, cubed and softened)
- 2 large Shallots (finely minced)
- 2 cloves Garlic (minced)
Aromatics & Deglazing
- 1 tablespoon Fresh sage (finely chopped)
- 1 teaspoon Fresh thyme (leaves only)
- 3 tablespoons Cognac or Brandy (plus extra for the seal if desired)
- 2 tablespoons Heavy cream (at room temperature)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/8 teaspoon Ground nutmeg (freshly grated)
Clarified Butter Seal
- 4 tablespoons Unsalted butter (for melting on top)
- 4-6 pieces Whole sage leaves (for decoration)
- 1/2 teaspoon Pink peppercorns (optional garnish)
👨🍳 Instructions
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1
Prepare the livers by removing any green spots or tough sinews. Rinse them under cold water and pat them thoroughly dry with paper towels to ensure a good sear.
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2
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic, chopped sage, and thyme. Cook for another 60 seconds until the herbs become fragrant.
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4
Increase the heat to medium-high. Add the chicken livers in a single layer. Sear them for about 2 minutes per side; they should be browned on the outside but still slightly pink and springy in the center.
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5
Pour the Cognac into the pan. If using a gas stove, be careful of the flame. Let the liquid bubble and reduce by half, scraping up the flavorful browned bits from the bottom of the pan.
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6
Remove the skillet from the heat and allow the mixture to cool for about 5-10 minutes. It should be warm, but not piping hot.
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7
Transfer the entire contents of the skillet into a food processor. Add the salt, pepper, nutmeg, and heavy cream.
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8
Pulse a few times to break down the livers, then turn the processor on continuously. While running, gradually add the remaining cubes of softened butter one by one until the mixture is completely smooth and emulsified.
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9
For an ultra-luxurious, professional finish, press the mixture through a fine-mesh sieve (chinois) using the back of a spoon into a clean bowl. This removes any small grainy bits.
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10
Taste the pâté and adjust the seasoning. Remember that flavors dull slightly once chilled, so ensure it is well-seasoned now.
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11
Spoon the pâté into small ramekins or a decorative jar, smoothing the top with a spatula.
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12
Melt the garnish butter in a small saucepan. Once melted, let it sit for a minute and spoon the clear yellow fat (clarified butter) over the top of the pâté to create a thin seal.
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13
Place a sage leaf and a few pink peppercorns on top for decoration before the butter sets. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to mature.
💡 Chef's Tips
Do not overcook the livers; if they turn grey all the way through, the pâté will be grainy rather than creamy. Always use high-quality butter as it makes up a significant portion of the flavor and texture. If you don't have Cognac, a dry Sherry or even a splash of Port works beautifully as a substitute. Ensure your butter is truly at room temperature before blending to prevent the mixture from breaking or curdling. To prevent the top from oxidizing and turning grey, always seal it with clarified butter or press plastic wrap directly onto the surface.
🍽️ Serving Suggestions
Serve with a warm, crusty French baguette or artisanal sourdough toasts. Pair with sweet and acidic accompaniments like cornichons, pickled red onions, or a fig jam. A glass of Sauternes or a crisp, dry Riesling cuts through the richness of the liver perfectly. Arrange on a charcuterie board with dried apricots and toasted walnuts for textural contrast.